Turkish recipes

by KrazyBadal 0 views

İçli köfteStuffed bulgur shells

Making içli köfte is the test of a southeastern Turkish cook: a thin, even shell of bulgur dough is hollowed out on a finger and filled with mince fried with onion, walnuts and spices, then sealed into a pointed torpedo. Families in Mardin, Urfa and Diyarbakır make dozens before bayram, freezing them to fry for guests. Crisp outside, juicy inside, they are served hot with lemon. Common mistake: a thick shell; it cracks in the oil and tastes doughy. Chef's tip: keep a bowl of iced water by you and wet your fingers constantly; the dough becomes smooth and stretches thin without tearing.

115 min

by KrazyBadal 0 views

İncir tatlısıWalnut-stuffed figs in syrup

The plain around Aydın grows most of Turkey's figs, and in winter, when only the dried ones remain, local cooks soften them in water, tuck a walnut half inside each, and poach them in a light syrup until they plump up dark and glossy. A spoonful of milk in the pan, an old Aegean trick, gives the syrup a soft caramel note. Serve them cold with kaymak or thick yoghurt. Chef's tip: soak the figs first so they swell before cooking; added dry, they stay leathery in the middle however long they simmer.

50 min

by KrazyBadal 0 views

İrmik helvasıSemolina halva with pine nuts

Across Turkey, the smell of semolina toasting in butter means something is happening: a new baby, a mevlit prayer gathering, or the forty days after a funeral, when neighbours are sent plates of warm helva. It is also simply a Friday-night family sweet. The semolina is stirred with pine nuts in butter until it is the colour of hazelnuts, then hissing hot milk and sugar are poured in and the pan rests until every grain swells. Common mistake: rushing the roasting over a high heat; it browns unevenly and tastes raw inside. Chef's tip: press the warm helva into a small cup and turn it out for neat domes, then dust with cinnamon.

40 min

by KrazyBadal 0 views

Islak burgerSteamed garlic tomato burger

In the windows of the snack bars on Taksim Square, little burgers sit in a steaming glass box, their buns soaked in a garlic and tomato sauce: the ıslak, or 'wet', burger, eaten by the half-dozen at 3 a.m. after a night out on İstiklal. The beef patty is thin and spiced, the bun turns soft and juicy, and the whole thing is gone in four bites. At home a covered pan does the job of the steam box. Chef's tip: use a soft, slightly sweet bun; crusty rolls stay hard and just get soggy at the edges.

45 min

by KrazyBadal 0 views

İzmir köfteMeatballs baked with potatoes and peppers

Ask anyone from İzmir what their mother cooked on weeknights and İzmir köfte comes up: fingers of cumin-scented köfte, wedges of potato and long green peppers, lined up in a tray and baked in a thin tomato sauce until everything is soft and the edges catch. It is a one-tray family supper served with rice pilaf, a bowl of cacık and plenty of bread for the sauce. Chef's tip: fry the köfte and potatoes briefly before baking; that quick browning gives depth the oven alone can't.

75 min

by KrazyBadal 0 views

Kaymaklı ekmek kadayıfıBread pudding with clotted cream

Ekmek kadayıfı is a big disc of dried, airy bread that pudding shops in Istanbul and Afyon soak in syrup until it turns dark, sticky and soft, then top with a thick slab of buffalo-milk kaymak. The contrast is the point: cold, rich cream against the warm, almost caramel-flavoured, juicy bread. At home you can use slices of stale brioche-style bread if you can't buy the ready-made disc. Chef's tip: pour hot syrup over completely dry bread, a little at a time, and wait between pours so every crumb drinks it up evenly.

45 min

by KrazyBadal 0 views

Kabak çiçeği dolmasıStuffed courgette flowers

In the Aegean villages around Ödemiş and Bodrum, women gather courgette flowers at dawn while they are still open, and by lunchtime they have been stuffed with a fragrant rice of tomato, mint, dill and pine nuts and gently simmered in olive oil. Served at room temperature as part of a summer meze spread, they are delicate and almost sweet. Pick (or buy) the male flowers on long stems, and use them the same day. Chef's tip: twist the petal tips closed rather than folding them; a gentle twist holds the filling better in the pot.

70 min

Turkish Snacks & Starters

by KrazyBadal 0 views

Kabak mücverCourgette and feta fritters

Mücver are the courgette fritters fried in every Aegean summer kitchen, from Foça to Datça, when courgettes pile up faster than anyone can eat them. Grated courgette is squeezed dry and bound with egg, a little flour, crumbled white cheese and a fistful of dill, mint and spring onion, then fried until lacy and golden. Serve them hot or warm with garlic yoghurt as a meze or a light supper. Beyaz peynir and feta are often made with animal rennet, so look for a vegetarian one if needed. Chef's tip: salt the courgette and squeeze it hard in a cloth; wet courgette makes heavy fritters that never crisp.

45 min

by KrazyBadal 0 views

Kabak tatlısıCandied pumpkin with tahini and walnuts

When the big winter squashes come in from the fields around Konya and Ankara, home cooks cut them into thick wedges, bury them in sugar overnight and let the pumpkin cook slowly in the syrup it releases. The pieces turn glossy, deep orange and tender while holding their shape, and they're served cold with a drizzle of tahini and crushed walnuts. It's one of the few Turkish sweets made without any water at all. Common mistake: stirring the pot, which breaks the wedges; shake the pan gently instead. Chef's tip: cook it lid on for the first half and lid off for the second, so the syrup reduces to a thick glaze.

70 min

by KrazyBadal 0 views

Kadayıf dolmasıWalnut pancakes in syrup

In Erzurum, kadayıf means not shredded pastry but small, spongy pancakes cooked on one side only. For kadayıf dolması they're filled with walnuts, folded into half-moons, fried golden and plunged into syrup, and they are the city's pride on festival days and at weddings. The outside is crisp and syrupy, the inside soft and nutty. Common mistake: cooking the pancakes on both sides; the uncooked, bubbly top is what sticks the edges together. Chef's tip: the syrup must be cold and the dolma hot straight from the oil, so they absorb syrup without going soggy.

80 min

by KrazyBadal 0 views

Kadınbudu köfteFried rice and mince patties

The name means 'lady's thigh', a playful Ottoman-era compliment to their plump, tender shape, and these köfte still appear in Istanbul home kitchens and old lokantas for Friday lunch. Half the meat is cooked with onion first, then mixed with raw mince, rice and herbs, so the köfte are unusually soft and moist. They are dipped in egg and fried golden, and served with a simple tomato salad and pilaf or mashed potato. Chef's tip: the rice must be fully cooked and cooled before mixing, or the köfte crack and fall apart in the pan.

65 min

by KrazyBadal 0 views

Kağıt kebabıLamb and vegetables baked in parchment

Malatya cooks wrap cubes of lamb with tomatoes, peppers, shallots and garlic in greaseproof paper and bake them slowly, so the meat steams in its own juices and the parcel puffs up like a pillow. At the table each person tears open their own package to a cloud of fragrant steam. It's a festive dish for guests, served with bulgur pilaf and a yoghurt salad. Common mistake: wrapping loosely so the juices leak and the meat dries; fold and crimp the edges tightly. Chef's tip: brown the lamb quickly before wrapping; it gives a deeper flavour than raw meat steamed alone.

120 min

by KrazyBadal 0 views

Kalamar tavaFried squid with walnut sauce

On the waterfront in Bodrum and in every Aegean fish meyhane, a plate of kalamar tava arrives hot among the cold meze: tender rings of squid in a light, crisp coat, with a bowl of tarator, a thick sauce of walnuts, bread, garlic and lemon, for dipping. The trick is speed; squid is tender after a minute or two in the oil and rubbery after five. Chef's tip: soak the rings in milk or fizzy mineral water for half an hour in the fridge; it tenderises them and helps the coating cling.

50 min

Turkish Fish

by KrazyBadal 0 views

Karadeniz kıymalı pideBeef-filled flatbread boat

Pide salons in Samsun, Trabzon and Rize stretch their dough into long boats, pinch the ends into points and fill them with minced beef, onion, tomato and peppers, then slide them into a wood oven for a few minutes. At home a very hot oven and a heavy tray get you close: a crisp, chewy rim, a juicy filling and a brush of butter as it comes out. Slice across into strips and eat with ayran and a sharp shepherd's salad. Common mistake: a wet filling, which soaks the base; squeeze the chopped tomato and let the mince sit on the dough raw so its juices cook into the bread. The mince must reach 71 °C. Chef's tip: crack an egg into the middle for the last 3 minutes if you like it the Samsun way.

45 min

Turkish Breads & Parathas

by KrazyBadal 0 views

Karadeniz mısır ekmeğiGolden cornbread

Along the Black Sea coast from Samsun to Artvin, cornbread was the everyday loaf long before wheat bread was common, and it still sits beside bowls of collard soup and plates of fried anchovies. This version is the simple household one: fine cornmeal scalded with hot water and milk, a little wheat flour and egg for lift, baked in a well-oiled pan until the crust cracks and the inside stays moist and slightly sweet. Cut it into wedges and eat it warm with butter, cheese or crumbled into soup. Common mistake: using cold water, which leaves the cornmeal gritty; scalding it first softens the grains. Chef's tip: heat the oiled pan in the oven before the batter goes in, so the base sizzles and forms a crisp, shiny crust.

50 min

by KrazyBadal 0 views

Karalahana çorbasıCollard greens and bean soup

Dark, ribbed karalahana is the cabbage of the eastern Black Sea, and in Trabzon and Rize winter kitchens it goes into a thick soup that is somewhere between a broth and a stew. Shredded leaves simmer with borlotti beans, onion and a spoon of pepper paste, then a handful of cornmeal is whisked in at the end to give the soup body and a gentle sweetness. It is served with cornbread, a wedge of onion and a few chilli pickles. Common mistake: leaving the tough central ribs in; they never soften and make the soup stringy. Chef's tip: the soup is noticeably better the next day, so make it ahead and loosen it with a little hot water when you reheat.

65 min

Turkish Soups

by KrazyBadal 0 views

Karalahana sarmasıStuffed collard leaf rolls

In Trabzon and Artvin kitchens the big dark leaves of karalahana are blanched and wrapped around a filling of minced beef, rice, onion and plenty of mint and dill, then packed into a pot and simmered with a little tomato and butter. The rolls are thicker and chewier than vine-leaf sarma, with an earthy taste that suits cold weather, and they're served with a bowl of garlicky yoghurt. Common mistake: leaving the thick central vein on the leaf; shave it flat with a knife or the rolls split. Simmer until the filling is cooked through to 71 °C and the rice is soft. Chef's tip: lay any torn leaves in the base of the pot so the rolls never touch the bottom and scorch.

100 min

by KrazyBadal 0 views

Karışık turşuMixed vegetable pickle

Every autumn Turkish kitchens line up jars of karışık turşu, and in Istanbul pickle shops (turşucu) sell it by the glass with its sour juice to drink. Crunchy cabbage, carrots, cucumbers, green peppers and cauliflower are packed with garlic and chickpeas in a salted, vinegar-spiked brine and left to sour for a couple of weeks. It sits beside bean stews, pilaf and kebab at almost every home meal. Common mistake: iodised table salt, which clouds the brine and softens the vegetables; use rock or pickling salt. Chef's tip: a few dried chickpeas in the jar help the fermentation get going, as Turkish grandmothers swear.

35 min

Turkish Basics

by KrazyBadal 0 views

Kars kazıRoast goose with bulgur pilaf

In Kars, geese are raised all summer, slaughtered in the first frosts, salted and hung in the cold air, then roasted through the winter for weddings and long family dinners. The crisp-skinned meat is served on a bed of bulgur pilaf cooked in the goose's rich fat and broth, and nothing else is needed but pickles and ayran. This home version uses a fresh goose, salted for a day in the fridge. Common mistake: not pricking the skin, which traps the fat and leaves the skin flabby. Roast until the thickest part of the thigh reaches 74 °C and the juices run clear. Chef's tip: pour off the fat during roasting and keep it; a spoonful in the pilaf and the rest for roast potatoes.

240 min

by KrazyBadal 0 views

KatmerClotted cream and pistachio pastry

In Gaziantep the morning starts at a katmer counter: a baker slaps a ball of dough into a sheet so thin you can read through it, scatters it with pistachios, sugar and kaymak, folds it into a parcel and bakes it on a hot iron plate. Eaten straight away, it shatters at the edges and stays creamy in the middle, and locals drink strong tea with it. At home a heavy frying pan stands in for the iron plate. The usual mistake is stretching the dough before it has rested; it tears instead of going translucent, so give it the full hour under oiled cling film. Chef's tip: grind the pistachios only to coarse sand, not powder, so they stay bright green and give each bite some crunch.

45 min

Turkish Breakfast & Brunch

by KrazyBadal 0 views

KayganaHerb egg pancake

In Trabzon and Rize homes, kaygana is what appears when breakfast needs stretching: eggs beaten with a little flour and milk and a big handful of spring onion, dill and parsley, then poured thin into a buttered pan. It sits halfway between an omelette and a crêpe, soft in the middle with lacy, browned edges. Fold it onto a plate with cheese, olives, tomatoes and tea, or roll it up for a packed lunch. Common mistake: a pan that isn't hot enough, so the batter soaks up butter and turns leathery instead of puffing. Chef's tip: let the batter rest for 10 minutes; the flour hydrates and the kaygana flips without tearing.

27 min

by KrazyBadal 0 views

Kayısı tatlısıCream-filled poached apricots

Malatya grows more apricots than anywhere else on earth, and its sweet shops make the most of the sun-dried fruit with kayısı tatlısı: plump dried apricots soaked, poached in a light syrup until glossy, then split and filled with thick kaymak and topped with bright green pistachio. They're served chilled in small dishes at the end of a meal or with coffee. Common mistake: boiling them hard, which bursts the skins; they need only a gentle simmer. Chef's tip: choose the soft, pale, whole dried apricots rather than the sulphured orange halves; they fill neatly and taste of honey.

40 min

by KrazyBadal 0 views

Kayseri yağlamasıLayered flatbread with mince

Kayseri families make yağlama for big gatherings and festival days: a tower of soft, thin flatbreads cooked on a griddle, each layer spread with a tomatoey beef mince sauce and garlic yoghurt, then cut into wedges like a cake. It sits somewhere between a lasagne and a stack of pancakes, and everyone eats it warm with ayran and pickles. Common mistake: letting the breads dry out while you cook the rest; keep them under a damp cloth so they stay pliable. The mince should be simmered until cooked through to 71 °C. Chef's tip: build the stack quickly while everything is hot, then rest it five minutes so the layers settle and cut cleanly.

80 min

by KrazyBadal 0 views

KazandibiCaramelised milk pudding

Kazandibi means 'bottom of the cauldron', and in the old pudding shops of Istanbul's Beyoğlu and Fatih it is cut from a big tray whose base was caramelised on purpose over a flame. The square is rolled up so the burnished, faintly bitter top hides a soft, cool vanilla pudding inside. Serve it chilled with a dusting of cinnamon and a glass of tea. The traditional palace version had shredded chicken in it; this everyday version is purely milk, rice flour and sugar. Chef's tip: use a heavy-based, non-stick pan or tin and give the sugar a full deep amber before the pudding goes in, because pale caramel just tastes sweet rather than toasty.

45 min

by KrazyBadal 0 views

Kemalpaşa tatlısıCheese dumplings in syrup

Named after the town of Mustafakemalpaşa near Bursa, these small golden rounds are made from a soft unsalted cheese, semolina and flour, baked dry and then simmered in syrup until they swell and soak it up like sponges. In Bursa they are eaten after a plate of İskender, warm with a spoon of clotted cream or a scattering of pistachio. They are lighter than they look, with a faint cheesy tang under the sweetness. Chef's tip: let the syrup cool to lukewarm and the dumplings be at room temperature; if both are hot the dumplings collapse into mush.

70 min

by KrazyBadal 0 views

KeşkekWheat and lamb porridge

Keşkek is cooked in huge cauldrons for weddings, circumcision feasts and religious holidays across Central Anatolia, from Çorum to Sivas, while villagers take turns beating it with long wooden paddles. Whole wheat and lamb on the bone simmer together for hours until the meat falls apart, then everything is beaten into a thick, stretchy porridge and topped with sizzling butter and chilli. Its tradition is listed by UNESCO as intangible heritage. Common mistake: skimping on the beating; vigorous mashing is what turns it from grainy stew into a smooth, elastic keşkek. Chef's tip: a potato masher followed by a wooden spoon does the job at home; beat in hot broth a ladle at a time if it gets stiff.

200 min

by KrazyBadal 0 views

KeşkülAlmond milk pudding

Keşkül takes its name from the bowl that wandering dervishes carried for alms, and it has been on Istanbul pudding-shop counters (muhallebici) since Ottoman times. Ground almonds simmered in milk give it a delicate nutty flavour and a faint grain, set with a little rice flour and cornflour into a soft, spoonable pudding. Turks eat it chilled as an afternoon treat or after a light supper, topped with pistachio and desiccated coconut. The usual mistake is stopping the whisking as it thickens; it catches on the base and tastes scorched. Chef's tip: steep the ground almonds in the warm milk for 15 minutes before you start cooking for a much deeper almond flavour.

35 min

by KrazyBadal 0 views

Kestane şekeriCandied chestnuts

Bursa sits beneath the chestnut forests of Uludağ, and every sweet shop in the old covered market sells kestane şekeri in neat gold boxes, especially as gifts in autumn and at the new year. Peeled chestnuts are poached and then candied over several days in a vanilla syrup until they turn dense, glossy and tender right through. It takes patience rather than skill. Chef's tip: wrap each chestnut in a square of muslin before poaching; it holds the fragile nuts together through the repeated syrup baths.

150 min

by KrazyBadal 0 views

KeteToasted flour butter rolls

Bakeries in Erzurum and Kars sell kete by the dozen for breakfast and long bus journeys: soft yeasted rolls coiled around a filling of flour toasted in butter until it smells of biscuits. Inside, the layers turn flaky and tender, and the crust is glazed with egg and sesame. They are eaten with strong tea, white cheese and olives, and keep well for a few days. Common mistake: under-toasting the flour for the filling; it should go a pale sandy gold and smell nutty, or the centre tastes raw. Chef's tip: roll the dough thin before spreading the filling and coiling it; thin layers bake into the flaky swirl that makes kete special.

70 min

Turkish Baking

by KrazyBadal 0 views

KumpirLoaded baked potato

On a warm evening in Ortaköy, under the Bosphorus Bridge, the kumpir stalls line up with trays of toppings and queues of students waiting for a potato the size of a fist and a half. The vendor splits it, beats butter and grated kaşar into the hot flesh right in the skin until it turns stretchy, then piles on whatever you point at: corn, olives, pickles, peppers, Russian salad. At home it makes a filling supper that everyone builds for themselves. Kaşar is usually made with animal rennet, so pick a vegetarian mild melting cheese if that matters to you. Chef's tip: bake the potatoes on a bed of coarse salt; the skins dry and crisp while the inside goes floury, which is what lets the cheese melt into it.

95 min

by KrazyBadal 0 views

KumruSausage and cheese sesame sandwich

The kumru takes its name from the dove-shaped sesame roll baked in İzmir and is the city's favourite beach snack, especially at the stands of Çeşme. The roll is filled with slices of beef sucuk (spicy Turkish sausage), melting kaşar, tomato and green pepper, then pressed flat in a hot sandwich press until the crust crackles. Eat it with an ayran in the shade. Chef's tip: fry the sucuk slices briefly first so they release their red, spicy fat into the bread before you press it.

20 min

by KrazyBadal 0 views

Kuru patlıcan dolmasıRice-stuffed dried aubergines

Strings of hollowed, sun-dried aubergines and peppers hang in every Gaziantep market, and in winter they are revived in hot water and stuffed with rice, mince, tomato and pepper paste. Simmered with a sour drizzle of pomegranate molasses and lemon, they become tender, slightly chewy parcels with a deep, almost smoky flavour that fresh vegetables can't match. Serve warm with yoghurt. Look for dried aubergines in Turkish and Middle Eastern shops. Common mistake: overfilling them; the rice swells and splits the delicate skins. Chef's tip: blanch them only until pliable, not soft, so they hold their shape through the long simmer.

95 min

by KrazyBadal 0 views

Laz böreğiCustard-filled filo pie in syrup

Ask for something sweet in a Rize pastry shop and you are likely to be handed a square of Laz böreği, a crisp filo pie layered with butter and filled with a thick, vanilla-scented milk custard, then drenched in cool syrup as it leaves the oven. It is a wedding and holiday dessert in Laz villages, and an everyday treat with tea in town. The top shatters, the middle is soft and creamy, and the syrup keeps it fresh for a couple of days. Common mistake: pouring hot syrup on a hot pie, which makes the pastry soggy; one of the two must be cool. Chef's tip: cook the custard until it holds a trail for a few seconds, then cover the surface with cling film so no skin forms before you layer it.

90 min

by KrazyBadal 0 views

Levrek buğulamaSteamed sea bass with tomatoes

Buğulama means 'steamed', and in the fish restaurants of Urla and Foça it is how gentle white fish like sea bass are cooked when the cook wants them to taste of themselves: laid over onions, tomatoes and peppers, covered and left to steam in their own juices with a little lemon and bay. The result is soft, moist fish in a light, fragrant broth to mop up with bread. Serve with a green salad and boiled potatoes. Chef's tip: keep the heat low once the lid goes on; the fish should barely tremble, not boil.

40 min

Turkish Fish

by KrazyBadal 0 views

LokumTurkish delight

Istanbul's confectioners have been cooking lokum since the 18th century, and boxes of it still go to every host, office and family on holiday visits. Real lokum is nothing more than sugar syrup, lemon and cornflour, stirred for an hour until it turns translucent, firm and springy, then scented with rosewater and studded with pistachios. It is a test of patience, not skill. Common mistake: stopping too soon; undercooked lokum is sticky and never sets cleanly. Chef's tip: it is ready when a little dropped into cold water forms a soft, pliable ball and the mixture is the colour of pale honey.

90 min

by KrazyBadal 0 views

Kaburga dolmasıRice-stuffed lamb breast

In Mardin and Diyarbakır, a stuffed lamb breast is the centrepiece of bayram and wedding tables: the butcher cuts a pocket between the ribs and the meat, which is filled with rice cooked with almonds, currants, allspice and cinnamon, sewn shut and baked slowly until the meat falls from the bones. The rice inside soaks up all the lamb juices. Ask the butcher to open the pocket for you. Common mistake: packing the rice tightly when it is raw; it needs room to swell or the pocket splits. Chef's tip: roast it covered for most of the time, then uncover and turn the heat up at the end for crackling-crisp fat.

250 min

by KrazyBadal 0 views

Mercimek köftesiRed lentil and bulgur patties

No women's afternoon gathering in Ankara or Kayseri is complete without a platter of mercimek köftesi: little finger-pressed ovals of red lentils and fine bulgur, rich with onion, pepper paste, cumin and a big handful of spring onion and parsley. They're eaten cold, tucked into lettuce leaves with a squeeze of lemon, and they keep well for picnics and lunch boxes. Common mistake: draining the lentils; the bulgur needs all that hot liquid to swell, so cook the lentils until the water is just absorbed. Chef's tip: knead the mixture with wet hands for a few minutes after the bulgur softens; the more you knead, the smoother and less crumbly the köfte.

50 min

by KrazyBadal 0 views

Midye dolmaRice-stuffed mussels

Late at night along Istanbul's Beşiktaş and Kadıköy streets, vendors walk with trays of shiny black mussels stuffed with fragrant rice, cracking one open, squeezing lemon on it and handing it over until you say stop. The rice is cooked with onion, tomato paste, cinnamon, allspice, currants and pine nuts, then steamed back inside the shells. Make them at home for a meze table and they are safer and fresher than any street tray. Chef's tip: soak the closed mussels in cold salted water first; the shells relax slightly and are much easier to prise open with a small knife.

105 min

Turkish Fish

by KrazyBadal 0 views

MırraBitter cardamom coffee

In the courtyard houses of Mardin and the guest rooms of Şanlıurfa, mırra is poured from a long-spouted pot into tiny handleless cups, just a mouthful each, as a sign of welcome. It is made by boiling dark-roasted coffee for a long time until it becomes thick, bitter and concentrated, then boiling it again and again. Tradition says you never put the cup down empty unless you mean to marry the host's family, so hand it back with a small shake. It is never sweetened: serve it with dates or a sweet. Common mistake: using finely ground Turkish coffee; it turns muddy, so use medium-ground dark roast. Chef's tip: the second boil is where the flavour comes from, so don't rush it.

65 min

Turkish Drinks

by KrazyBadal 0 views

MuhlamaCornmeal, butter and melted cheese

Up in the yayla summer pastures above Trabzon and Rize, breakfast often arrives as one blackened pan set in the middle of the table, with everyone tearing bread and dragging it through. Muhlama is butter, coarse cornmeal and a young stringy cheese stirred together until the cheese melts into long, glossy threads and a pool of golden butter rises to the top. Eat it straight from the pan with cornbread or crusty bread, black tea and a plate of tomatoes and cucumbers. Common mistake: adding the cheese before the cornmeal has toasted in the butter, which leaves a raw, gritty taste and stops the oil separating. The Black Sea cheese (Trabzon or Kolot) and kaşar are usually made with animal rennet; a vegetarian mozzarella-style cheese works well. Chef's tip: don't stir once the cheese has gone in until it has fully melted, then stir in one direction only; that is what gives the long, elastic strands.

20 min

Turkish Breakfast & Brunch

by KrazyBadal 0 views

MurtuğaButter-toasted flour with egg

A Van breakfast is famously huge, with herb cheese, honey, kaymak and olives, and in winter it often includes a pan of murtuğa: flour slowly toasted in plenty of butter until golden, then scrambled together with eggs into rich, crumbly nuggets. It's a dish from cold mountain homes where a filling breakfast had to last until evening, eaten hot with bread or on its own with tea. Common mistake: rushing the flour on a high heat so it scorches before it cooks through; keep it low and keep stirring. Chef's tip: beat the eggs with a splash of water before adding them; they spread through the flour more evenly and stay softer.

20 min

by KrazyBadal 0 views

Tavuk pilavChicken and chickpea rice

Glass-fronted carts parked outside Istanbul's ferry piers and office blocks sell tavuk pilav from early morning: rice cooked in rich chicken stock with butter and chickpeas, heaped into a dish and topped with shredded chicken, black pepper and a pickled pepper on the side. Workers eat it standing up with a glass of ayran. At home it is just as easy and makes a whole chicken go a long way. Common mistake: stirring the rice while it steams; it breaks and turns sticky. Chef's tip: wash the rice until the water runs clear and soak it in warm salted water for 30 minutes; every grain stays separate and glossy.

90 min

Turkish Chicken

by KrazyBadal 0 views

Patatesli kol böreğiPotato and onion filo coil

Kol böreği is the long 'arm' börek that Istanbul neighbourhood bakeries coil into round trays and sell by weight in the morning, and the potato version is the one home cooks make for guests at five o'clock tea. Thin sheets of yufka are brushed with a milk and oil wash, rolled around a peppery potato and onion filling, then coiled and baked until shatteringly crisp outside and soft within. Serve it warm with tea or ayran. Chef's tip: let the filling cool completely before rolling; warm potato steams the pastry from inside and makes it soggy.

80 min

Turkish Snacks & Starters

by KrazyBadal 0 views

Patlıcan musakkaAubergine and mince stew

Turkish musakka has little in common with the Greek bake: there is no béchamel and no potato, just fried aubergine and a mince sauce with peppers and tomato, layered in a pan and simmered until the aubergine melts. It is a summer favourite in home kitchens from İzmir to Ankara, served warm with rice pilaf and a bowl of cacık. Salting and draining the aubergine stops it drinking too much oil. Common mistake: frying the aubergine pale; it needs to be properly golden or it turns slimy in the sauce. Chef's tip: bake the aubergine slices brushed with oil at 220 °C instead of frying if you want a lighter dish.

90 min